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Course Criteria
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0.00 - 3.00 Credits
Elements and principles of design and an understanding of the natural and man-made environments as seen through a sequence of design projects. Varying concepts of dwelling introduce a multicultural perspective, issues of sustainability and environmental responsibility. Offered: Spring
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0.00 - 3.00 Credits
Introduction to basic graphic communication techniques for interior design, including architectural lettering, mechanical drafting, concepts of 2D spatial representation and the metric system. Exercises range from sketching and site surveys, simple orthographic projections, axonometrics and section drawings to a final plan set of a paradigmatic example of 20th-century architecture or interior design. Offered: Fall
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0.00 - 3.00 Credits
Introduction to basic graphic communication techniques for interior design, including architectural lettering, mechanical drafting, concepts of 2D spatial representation and the metric system. Exercises range from sketching and site surveys, simple orthographic projections, axonometrics and section drawings to a final plan set of a paradigmatic example of 20th-century architecture or interior design. Offered: Fall
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3.00 Credits
A study of the individual and the family. Individual development, interpersonal relationships, sexuality, tasks of marriage, work and the family and parenting skills in relation to the family life cycle. Offered: Fall, Spring
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1.00 Credits
The leading determinant of success in the service industry is the ability to deliver quality customer service. This course reviews the essentials of anticipating customer needs through the study of the Service Cycle and active role play.
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0.00 - 3.00 Credits
Practical study of the basic equipment, tools, and techniques required to prepare basic breads, pastries, and desserts for commercial food operations. Students develop an understanding of baking science and recipe conversions. Prerequisite: FCSC 1315 Offered: Other
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0.00 - 3.00 Credits
Practical study of the basic equipment, tools, and techniques required to prepare basic breads, pastries, and desserts for commercial food operations. Students develop an understanding of baking science and recipe conversions. Prerequisite: FCSC 1315 Offered: Other
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3.00 Credits
A survey of private and governmental agencies that serve children and families. Offered: Fall, Summer
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0.00 - 3.00 Credits
Concepts and hands-on skills related to commercial production of foods. Students plan, organize and produce foods for dinner events, receptions and other commercial purposes. Emphasis on menu development, menu costing and production planning. Offered: Other
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0.00 - 3.00 Credits
Concepts and hands-on skills related to commercial production of foods. Students plan, organize and produce foods for dinner events, receptions and other commercial purposes. Emphasis on menu development, menu costing and production planning. Offered: Other
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